This post is dedicated to Whimzie, who is addicted to recipes.
Friday, May 15, 2009
When the Carpoolqueen came over for lunch this week I decided my menu would be a Roasted Corn and Tomato Tart, Green Salad, and Iced Tea. For dessert we would have Snicker Doodles, because I had heard through the grapevine that she enjoys a good cookie every so often.
I promised the Whimzie, and the gals who follow me on Twitter, that I would post the recipes today. So here they are....
But first, after reading this post, where Whimzie gets tricked into believing something that isn't true, I have to link an embarrassing story of my own. Most of you (who are regular commenters) have already heard the Nascar and Tampax post.
Oh yes, things I get myself into...or worse, that come out of my mouth.
Whim, I wish I could tell you this is the ONLY thing that I have said that rendered me clueless, but it isn't.
Roasted Corn and Tomato Tart (Cooking light, June 2001)
1 cup all-purpose flour
2 TBLS Yellow Cornmeal
1/4 baking powder
1/4 Kosher salt
5 TBLS water
1 1/2 TBLS Olive Oil
1 1/2 fresh* corn kernels (about 3 ears)
1/2 cup 92oz) shredded smoked mozzarella cheese
3 TBLS chopped fresh basil
1/4 tsp kosher salt
1/4 tsp black pepper
1 large tomato, cut into 1/4 inch-thick slices
1 TBLS grated Parmesan cheese
Preheat oven to 375 degrees.
For Crust: Combine dry ingredients and mix; add water and oil until until well blended.
Place dough between two pieces of wax paper. Roll into 11-inch circle and place (in wax paper) into fridge for 15 minutes or until you need it (I've let it sit for up to 4 hours and it comes out great.)
Spray a tart pan (i don't have one so I just use a cookies sheet) with cooking spray and place tart in pan. Prick bottom of crust with fork.
(here the recipe calls for pre-baking the crust for 15 minutes...I just now realized this...I have never done this myself. Oops!)
To Prepare filling:
Use cooking spray in a skillet (I used a splash of olive oil) and saute corn until lightly brown and fragrant.
Sprinkle a bit of cheese on crust. Arrange tomato in circular pattern. Top with corn, and rest of cheese; Sprinkle basil, salt, pepper, and Parmesan.
Bake 15 minutes.
Yields 4 servings, if you are a petite eater 2 servings, if you have a hearty appetite like me.
*I have used fresh corn and it tastes WAY better, however I have also used frozen and its still yummy.
This recipe comes from this cookbook I received from my Aunt in 1979. It is my favorite SD recipe for its simplicity. My only complaint is that the batch is fairly small. Our family of four can go through one batch in a day or two.
3/4 cup sugar
1/2 cup butter
1/2 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1/4 tsp soda
1/4 tsp cream of tartar
Cream sugar and butter. Mix in egg and vanilla. Add dry ingredients (not Mixture). Shape dough into 1-inch balls; roll in cinnamon/sugar mixture. place on greased cookie sheet. bake at 375 for 8-10 minutes.
Eat while warm!
Now before you leave,